Before we say good-bye to summer, let’s enjoy one more cool treat!
This Caramel Mocha Milkshake combines all of my favorite flavors into one amazing treat! Caramel, chocolate, coffee, whipped cream… yep, it’s pretty much bliss in a glass!
You wont believe how easy it is to make this fancy coffee drink that would rival any coffee shop creation!
I was recently sent some Millstone coffee to try and to ”play” with. I love good coffee, and especially love making fancy coffee drinks at home.
For this Caramel Mocha Milkshake I used Millstone’s House Blend. The House Blend is a well balanced, medium roast coffee.
For those of you who love an even deeper flavor, Millstone has a new dark roast, Mayan Black Onyx. This rich, full bodied blend is Certified USDA Organic and Fair Trade.
Either delicious Millstone variety would work well in this milkshake recipe.
As the weather cools off and you’re ready for a warm drink, replace the chocolate ice cream in this recipe with hot chocolate for a warm and satisfying treat!
You can find more information on all of the Millstone coffees, as well as more delicious recipes at Millstone.com.
Caramel Mocha Milkshake
Caramel, chocolate, coffee, whipped cream... this milkshake is bliss in a glass!
1 cup (8oz.) strong brewed coffee, such as Millstone House Blend
2-3 cups good quality chocolate ice cream
salted caramel sauce
Brew coffee, then set aside in the fridge to cool.
When the coffee is fully cool, add coffee and about 2 cups chocolate ice cream to a blender and blend until smooth. Add additional ice cream as needed, depending on desired thickness.
Heat the caramel sauce if needed, then drizzle some caramel along the inside of 2 glasses.
Fill glasses with coffee/chocolate milkshake.
Top milkshakes with whipped cream and an additional drizzle of caramel.
Recipe source - Glorious Treats
This Caramel Mocha Milkshake is a delicious afternoon treat!
For a perfect morning pairing, enjoy a hot cup of Millstone coffee with a fresh baked treat such as a Morning Glory Muffin, or Pumpkin Cinnamon Streusel Muffin.
Disclosure – I received products and/or payment from The J.M. Smucker Company for my work creating this post. I only share products on this site that I use and love. All images, text and opinions are my own.
There is something so indulgent about a homemade ice cream sandwich!
This Peanut Butter Cookie and Strawberry Ice Cream Sandwich is a surprisingly delicious combo you can’t fully appreciate until you bite into it!
A few weeks ago I enjoyed a trip to Oregon (along with a group of 11 other bloggers) to visit the Tillamook factory and a Tillamook dairy. I had a wonderful time and ate lots of delicious things… amazing cheese, yogurt and ice cream!
One of my favorite foods on the trip was an ice cream sandwich made by the Imperial Restaurant using chewy peanut butter cookies and the most perfect Tillamook Strawberry Ice Cream! This delicious treat was part of a trio of ice cream sandwiches all featuring Tillamook Ice Cream.
When I first read the menu for the evening and saw the Peanut Butter Cookie and Strawberry Ice Cream Sandwich listed I didn’t think that sounded like flavors that went together… and then it hit me, peanut butter & jelly! One bite and I was totally sold!
Peanut Butter Cookie and Strawberry Ice Cream Sandwich
Earlier this week I shared the recipe you’ll need for these Chewy Peanut Butter Cookies.
Mix the cookie dough as directed, but roll just 1 tablespoon of dough into a small ball, then flatten (with the bottom of a glass) to about 1/3 of an inch tall. You want the cookies to be pretty flat so the finished sandwich is not too giant to bite into. Create a criss-cross (hashtag) pattern on the top of the cookies with a fork (before baking) if desired. Bake the cookies 7- 8 minutes. Cool as directed in the full recipe.
When the cookies have fully cooled and you are ready to assemble the sandwiches, match up pairs of cookies that are very similar in size, scoop a generous scoop of strawberry ice cream on one cookie, top with another cookie and enjoy immediately.
I do not recommend preparing the sandwiches a head of time and storing in the freezer. I tried this and although they were still delicious, the cookie became a bit too firm and then the ice cream was pushed out of the sandwich with eat bite.
*Note – I used Tillamook Strawberry Ice Cream and it is truly my favorite! If you can find it, I would highly recommend it with this recipe (or anytime!).
Here is a peek of the ice cream sandwiches we enjoyed at the Imperial Restaurant….
In addition to the amazing Peanut Butter Cookie and Strawberry Ice Cream Sandwich our Tillamook #Blog2Farm group enjoyed in Portland, there were two other delicious ice cream sandwiches made especially for our dinner party (pictured above).
There was a Chocolate Cookie and Tillamook Udderly Chocolate Ice Cream Sandwich and a Soft Ginger Cookie and Hazelnut and Salted Caramel Tillamook Ice Cream Sandwich. The Ginger/Caramel Combo was a very close second for my favorite of the bunch!
My friend (& neighbor) Heather, of Heather’s French Press was one of the other bloggers in our group and fell in love with the Ginger/Caramel Ice Cream Sandwiches too! While I was busy at work making these Peanut Butter Cookie Sandwiches, she went right to work re-creating the Ginger ones!
Head on over to Heather’s French Press for the delicious recipe for Soft Gingersnap Cookie Ice Cream Sandwiches.
If you follow me on Instagram (and you totally should!), you’ve already seen a few more highlights from the trip.
I’ve long been a fan of Tillamook products, and we pretty much always have a “baby loaf” of Tillamook cheddar in our fridge! Now that I’ve seen the Tillamook factory, met many of the people who run the business, learned a bit about how their products are made, and visited a Tillamook dairy farm, I am more of a fan of Tillamook than ever! They really go the extra mile to create quality dairy products!
Here is a little peek into the fun our group had during our visit…
(*Note – the video has music)
This trip was extra fun due to the amazing group of bloggers included on this #Blog2Farm adventure!
I loved sharing this adventure with Dorothy, Heather, Lizzy, Anita, Stephanie, Jesseca, Deseree, Rachael, Lisa, Jane and Liren!
Thanks to Tillamook (and the amazing ladies of Soda Pop PR) for including me on this trip!
Although my visit to Tillamook was sponsored and facilitated by Tillamook, this post is not a sponsored post. All of the text and opinions are my own.
What a fun giveaway I have for you today! I’ve teamed up with Le Creuset and Casabella as well as a great group of blogging friends to share an amazing giveaway! I wish I could enter =)
I imagine you already know that Le Creuset sells simply the BEST cookware! I know I’m going to sound like a totally baking/cooking nerd here… but I’ve dreamed of owning a Le Creuset French Oven for YEARS! This year that dream came true, and I know that my beautiful French oven will be a piece of cookware that I will be able to enjoy for decades!
One of the least fun parts of baking up a storm is the mess it can create! Somehow cleaning is much more enjoyable when you have some new, pretty cleaning tools! Casabella has an extensive collection of quality cleaning tools, as well as fun kitchen gadgets!
The lucky winner of this giveaway will receive this entire gorgeous collection…
This amazing prize pack includes…
Le Creuset Stainless Steel and Cast Iron Cookware Set (RV $810)
Casabella Cleaning Set (RV $200)
The cleaning set includes…
Are you ready to enter? Enter using the form below.
Note to e-mail subscribers - If you are reading this post as an e-mail, you will need to click on the blog post title (or HERE) to view this post on-line.
Le Creuset & Casabella Giveaway
Take some time to visit each of the participating blogs, I know you will find lots of beautiful and delicious inspiration!
The Little Kitchen
My Baking Addiction
Confessions of a Cookbook Queen
Disclosure - This giveaway is being sponsored by Le Creuset and Casabella. It is not affiliated with Pinterest or Instagram.
Giveaway Detils – Open to USA residents, 18 years of age and older. Giveaway ends on September 10th, at 11:59 p.m EDT. Winner will be emailed on or about September 11th, and will have 48 hours to claim the prize. If prize is not claimed, an alternate winner will be selected.
Sometimes nothing beats a classic! These Chewy Peanut Butter Cookies will remind you how good a simple cookie can be!
Peanut butter cookies have never been my favorite cookie… given the choice, I’d usually go for a Chocolate Crinkle, Snickerdoodle, or Chocolate Chip Cookie. But I recently had one of the best peanut butter cookies I’d ever had, and it make me reconsider them! =)
Most of the peanut butter cookies I’ve had in the past have been on the dry and crunchy side of the cookie spectrum…. but I recently enjoyed one (or two!) that was chewy and delicious! The difference in texture was all I needed to fall in love with Peanut Butter Cookies!
I went right to work mixing up a batch of Chewy Peanut Butter Cookies and I’m very happy with the results! Now, if crispy cookies are your thing, feel free to bake these an extra minute or two.
Following the recipe as is will produce a cookie that has a slightly crisp edge and a rich, chewy and moist (but not doughy) center.
I know I may have broken some kind of culinary law by not marking these cookies with the traditional criss-cross fork pattern… but I wanted to show off those beautiful creases that give you a peek of the chewiness inside! Of course feel free to add the criss-cross pattern if you like! =)
Chewy Peanut Butter Cookies
One bite of these chewy peanut butter cookies and you'll remember why this is such a classic, beloved cookie!
3 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup creamy peanut butter (I used natural)
1/4 cup honey
3/4 cup brown sugar
1 cup sugar
1 teaspoon vanilla
additional sugar for rolling
In a medium sized bowl, add flour, baking soda and salt. Whisk together, then set aside.
In the bowl of an electric mixer, blend softened butter, peanut butter and honey. Add brown sugar and (white) sugar and continue to blend. Add eggs, one at a time, then vanilla and beat all ingredients until well incorporated.
While mixing, slowly add the bowl of flour.
Blend just until all the flour is incorporated.
If the dough is very soft, chill dough (in the fridge) about 15 minutes.
Preheat oven to 350*F and line baking sheets with a Silpat liner (this is what I used) or parchment paper.
Using a 2 tablespoon sized scoop, scoop dough, then roll in your hands slightly to form a ball. Drop balls of dough into a small bowl of sugar, and roll to coat. Place balls of dough on the prepared baking sheet, then flatten to about 1/2" tall using the bottom of a glass.
Bake cookies for 8-10 minutes. Remove from oven as soon as the tops are cracked, but the cookies appear slightly underdone. The cookies will continue to bake on the baking sheet as they cool. Cool 1-2 minutes on the baking sheet, then carefully move to a cooling rack.
Store cooled cookies in an airtight container for 3-5 days.
Recipe source - Glorious Treats
I used natural peanut butter than contains only peanuts and a small amount of salt. If using peanut butter with added sugar you may wish to reduce the sugar a bit. If you use natural peanut butter with no added salt, I would suggest you up the salt in the recipe to 1 teaspoon.
Now it’s time to grab a glass of milk and enjoy an old-fashioned treat!
What are your favorite cookies? Are peanut butter cookies on the list?
Give this recipe a try, and you might just have to add them to your list! =)
In my opinion, it doesn’t matter what the question is…. the answer is chocolate!
If you love chocolate like I do, I think you’re going to really love these Rocky Road Cookies! This recipe starts with a rich and chewy chocolate cookie, then tops it with marshmallows, walnuts and a chocolate glaze… they are oh so good!!
These Rocky Road Cookies are just a little variation of the delicious (and popular!) Hot Cocoa Cookies I shared last December. I loved the Hot Cocoa Cookies so much (I think I made them at least 5 times last December!) and I’ve been wanting to play with the recipe and make a version perfect for any time of year!
I’m so happy with the results, and I think you will be too!
Bake the cookies as directed (using the recipe below). Once the cookies have baked, top with 3-4 mini marshmallow (press them into the cookies slightly) and return to the oven for an additional 2-3 minutes.
Once baked and slightly cooled, top marshmallows with a drizzle of chocolate glaze. Add walnuts, then add a second layer of glaze (as shown below).
Rocky Road Cookies
A rich and chewy chocolate cookie is topped with marshmallows, walnuts and a chocolate glaze.
Yield: 40-50 small cookies
For the cookies-
1/2 cup (1 stick) unsalted butter
12 oz. semi-sweet chocolate
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups brown sugar
1 1/2 teaspoons vanilla extract
(apx.) 1 cup chopped walnuts
(apx.) 2 cups mini marshmallows
For the icing -
2 cups powdered sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup unsweetened cocoa powder
1/4 cup hot water
1/2 teaspoon vanilla extract
Toast the walnuts
Preheat oven to 325*F. Chop nuts, then spread onto a baking sheet and bake 5-7 minutes until hot and fragrant. Remove from oven and set aside to cool.
Make the cookies-
1.) In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
2.) In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
3.) In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
4.) Add the cooled chocolate mixture and blend until just combined.
5.) While mixing, add the flour mixture slowly and blend until just combined.
Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
6.) Preheat oven to 325*F. and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.
Bake cookies about 10 minutes.
7.) When the cookies have baked, remove from oven and press 3-4 mini marshmallows into each cookie (as pictured above).
Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.
8.) Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Drizzle a bit of icing over the marshmallows, then place a few chopped walnuts on top. Do only 5-6 cookies at a time so the icing does not set up before adding the nuts.
9.) Once each cookie has marshmallows, icing and nuts, drizzle a second layer of icing over the nuts.
10.) Allow icing to set up about 30 minutes before serving.
Recipe source - Cookie base adapted from Rachael Ray, final cookies by Glorious Treats
Now who wants a cookie? =)